|more this....(for tonight at least)|
In general, I prefer cocktail hour to be quite informal. It's a chance to relax, without worrying about conversing in the midst of a meal. I usually offer a martini, a lillet, or maybe even champagne. Of course, some prefer to start with wine, and that's fine too.
armagnac soaked prunes, stuffed with fois gras
armagnac chicken, roasted with fingerling potatoes and shallots
haricot verts sautéed in butter
Roquerfort, St Angel triple creme, and Pyranees goat's milk
medjool dates, and clementine oranges
...more red wine...
espresso, and/or calvados
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